May 2, 2016

Elyria
Cloudy
45°F
 

Almond Crusted Walleye

Recipe
1 or more walleye or saugeye fillet
½ cup almond meal (ground almonds
Panko (Japanese bread crumbs)
Salt and pepper
1 egg, beaten
4 Tbsp unsalted butter (divided)
2 Tbsp canola oil
1 fresh peach or pear, sliced
Splash of dry white wine (sauvignon blanc, chardonnay, etc.)

Mix the almond meal with a little panko and the salt and pepper.  Place fish fillet in egg wash then roll in almond meal/panko mixture.  Melt 2 Tbsp butter and 2 Tbsp canola oil in a pan over medium low heat, then add fish and sauté about 4 minutes per side (depending on thickness). Remove the walleye to paper towels, turn heat to medium high and add the sliced fruit. Stir and fry for a minute then add 2 Tbsp butter to sauce and cook until butter browns.  Add wine & reduce. Place fish fillet on plate surrounded by fruit and drizzled with sauce.
Makes 2 servings.


About Byron Scarbrough

A native Elyrian, Byron was raised in the Sportsman tradition with a love of the great outdoors and respect for land. An avid angler, he's fished from the Canadian Arctic to Florida's Coastal Islands and everywhere else he could in between. A certified Whitetail Clinic Instructor, he's harvested multiples of nearly every legal game species in Ohio. He is a graduate of OSU School of Journalism and has written several books in the area of military history. He is a clay busting, mountain biking, lap swimming, geo-caching, horse riding, fish catching, line running, canoe paddling, trail hiking, arrow slinging, pine cone eating, wilderness camping fool, who will do almost anything to avoid working in a cubicle. Contact him at ByronOutdoors@gmail.com.